Save A comforting Italian-inspired casserole layering tender eggplant, rich tomato sauce, creamy ricotta, and gooey mozzarella, finished with a golden Parmesan crust. Perfect for family dinners or gatherings.
I remember the first time I made this lasagna for my family, everyone kept coming back for second helpings and the kitchen was filled with laughter all night long. The aroma while baking instantly makes everyone feel at home.
Ingredients
- Eggplants: 2 large, sliced lengthwise into 1/2-inch thick slices
- Salt: 1 tablespoon (for sweating eggplant)
- All-purpose flour: 1 cup
- Eggs: 2 large, beaten
- Italian-style breadcrumbs: 1 1/2 cups
- Ricotta cheese: 2 cups
- Mozzarella cheese: 2 cups, shredded
- Parmesan cheese: 3/4 cup, grated
- Pecorino Romano cheese: 1/2 cup, grated (optional)
- Marinara sauce: 4 cups (homemade or store-bought)
- Olive oil: 2 tablespoons
- Garlic: 3 cloves, minced
- Onion: 1 small, finely chopped
- Dried oregano: 1/2 teaspoon
- Dried basil: 1/2 teaspoon
- Salt and pepper: to taste
- No-boil lasagna noodles: 9 (or regular, pre-cooked)
- Fresh basil leaves: 1/4 cup, chopped (for garnish)
Instructions
- Prep Eggplant:
- Lay eggplant slices on a baking sheet and sprinkle both sides with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.
- Breading Eggplant:
- Dredge each slice in flour, dip in beaten eggs, then coat in breadcrumbs.
- Bake Eggplant:
- Arrange breaded eggplant on a parchment-lined baking sheet. Drizzle with olive oil and bake for 20 minutes at 400°F (200°C), flipping halfway, until golden and tender.
- Make Sauce:
- Heat olive oil in a saucepan over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute. Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- Mix Ricotta:
- In a bowl, mix ricotta cheese with half of the Parmesan and all of the Pecorino Romano (if using). Season with salt and pepper.
- Assemble Lasagna:
- Reduce oven to 375°F (190°C). Spread thin layer of sauce on the bottom of a 9x13-inch baking dish. Place 3 lasagna noodles over sauce. Layer half the baked eggplant slices over noodles. Spread half of the ricotta mixture, sprinkle with 1/3 of the mozzarella. Add another layer of sauce. Repeat layers, ending with noodles, remaining sauce, and remaining mozzarella and Parmesan.
- Bake:
- Cover with foil and bake for 30 minutes. Uncover and bake 15 minutes more, until top is bubbly and golden.
- Finish:
- Let rest 10–15 minutes before slicing. Garnish with fresh basil.
Save Sharing this meal always reminds me of Sunday gatherings with my cousins, sitting together and passing big plates, everyone eager for their slice. It’s a true celebration dish in our home.
Required Tools
Baking sheet, parchment paper, 9x13-inch baking dish, saucepan, mixing bowls, whisk, knife and cutting board.
Allergen Information
Contains: Wheat (flour, breadcrumbs, lasagna noodles), Eggs, Milk (ricotta, mozzarella, Parmesan, Pecorino Romano). Always double-check cheese and sauce labels for allergens if using pre-made products.
Nutritional Information
Calories: 510, Total Fat: 23 g, Carbohydrates: 48 g, Protein: 26 g per serving.
Save This hearty lasagna is always a crowd-pleaser, with inviting layers and plenty of cheese. Make it once and you'll find yourself craving it again and again!
Recipe Questions & Answers
- → How do I prepare the eggplant for baking?
Slice the eggplant lengthwise and sprinkle with salt to draw out excess moisture. Pat dry before breading to ensure a crispy texture when baked.
- → Can the sauce be homemade or store-bought?
Both options work well; simmering the sauce with garlic, onion, and herbs enhances flavor, but a quality store-bought marinara can save time.
- → What cheeses are used in the layering?
Ricotta provides creaminess, mozzarella adds gooey melt, and Parmesan contributes a golden, savory crust on top.
- → Is it possible to make a lighter version?
Yes, grilling eggplant slices instead of breading and baking reduces fat while retaining flavor and texture.
- → Can gluten-free alternatives be used?
Substitute gluten-free breadcrumbs and noodles to accommodate gluten sensitivities without sacrificing the layered structure.
- → What is the ideal resting time before serving?
Allow the layered bake to rest 10–15 minutes after baking to let flavors meld and slicing to be easier.